This delicious coconut flour pumpkin bread is grain-free and dairy-free, perfect for anyone avoiding grains or on the paleo diet.
This coconut flour pumpkin bread recipe is a great grain-free sweetbread to make around the holidays! If you’re new to baking with coconut flour, pumpkin bread is one of the best recipes to start with. This bread is soft and dense like traditional pumpkin bread, just without the gluten and grains.
Coconut Flour Pumpkin Bread Tools
For this recipe you will need:
- 1 Large bowl
- Measuring spoons and cups
- Stand or Hand Mixer
How can I make this keto-friendly?
You can easily make this pumpkin bread keto-friendly by using erythritol instead of sugar and omitting the arrowroot powder.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs.
Why does this pumpkin bread use barely any coconut flour?
Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
I can’t eat eggs. How do I make this egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
How to make an egg substitute:
- 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces 1 large egg
- 1/4 cup of applesauce replaces 1 large egg
What is arrowroot powder?
This coconut flour pumpkin bread recipe calls for arrowroot powder, which is a nutritious food obtained from the fleshy rootstock of a tropical American plant. You can omit it if you like, but it helps the loaf to be lighter and more fluffy.
If you’re looking for more healthy coconut flour recipes, check out some of these popular recipes:Print
Coconut Flour Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Bread
- Cuisine: American
- Diet: Gluten Free
- 3/4 cup coconut flour
- 2 tablespoons arrowroot powder (optional, makes a lighter loaf)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut palm sugar
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 7 eggs, separated
- 3/4 cup pumpkin puree
- 1/4 cup coconut oil
- 1/2 tablespoon vanilla extract
- Pre-heat oven to 325 degrees. Combine all dry ingredients and set aside.
- In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.
- Mix egg yolks, pumpkin puree, palm oil and vanilla together.
- Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.
- Pour bread batter into a well greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking).
- Remove bread from pan and let cool on wire rack.
If you substitute swerve for the coconut sugar, each slice of bread will have 3.5g net carbs.
- Serving Size: 1 slice
- Calories: 180 calories
- Sugar: 10.5g
- Fat: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5.5g